Ara
Toplam kayıt 7, listelenen: 1-7
Effect of chemical content and physical characteristics on nutritional value of wheat varieties collected from Thrace region
(Asian Network for Scientific Information, 2008)
In poultry feed industry, wheat ranks as the second most important grain after maize. The inclusion level of wheat in poultry diets depends on its nutritional composition as well as on the content of antinutritional factors. ...
Bir Hazır Yemek İşletmesinde HACCP Sisteminin Kurulması
(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2008)
Bu araştırmada, 2000 kişi/gün kapasiteli ve 40 çalışanı bulunan özel sektöre ait bir hazır yemek işletmesinde HACCP gıda güvenliği sistemi kurulmuştur. Kurulan HACCP sistemi yedi prensipten oluşmuştur: (1) Tehlike ...
Fatty acid compositions of Turkish shortenings with emphasis on trans fatty acids
(Blackwell Publishing, 2008)
The fatty acid (FA) composition and the trans FA (TEA) content of Turkish shortenings were determined by capillary gas-liquid chromatography. The saturated FA, monounsaturated FA and polyunsaturated FA contents were within ...
Application of gamma irradiation for inactivation of three pathogenic bacteria inoculated into meatballs
(Pergamon-Elsevier Science Ltd, 2008)
In this research, the effect of gamma irradiation on the inactivation of Escherichia coli O157:H7 (ATCC 33150), Staphylococcus aureus (ATCC 2392) and Salmonella typhimurium (NRRL 4463) inoculated into Tekirdag meatballs ...
Effects of gamma irradiation on two heat resistant moulds: Aspergillus fumigatus and Paecilomyces variotii isolated from margarine
(Pergamon-Elsevier Science Ltd, 2008)
The present study was undertaken to evaluate the effect of gamma irradiation on two heat-resistant moulds, namely Aspergillus fumigatus and Paecilomyces variotii isolated from margarine samples. The irradiation process of ...
Optimization of fat content and pH level of unsalted fresh cheese used in the manufacturing of cheese halva (Hosmerim)
(Blackwell Publishing, 2008)
Cheese halva (Hosmerim) is a popular Turkish dessert composed mainly of unsalted fresh cheese. In this research, the effects of critical process parameters such as different fat and pH levels on some compositional and ...
trans fatty acid contents of crude soybean oils industrially obtained by solvent extraction with hexane
(Asian Journal Of Chemistry, 2008)
The trans fatty acid contents of crude soybean oils, industrially obtained by using continuous solvent (hexane) extraction processes, were determined by capillary gas-liquid chromatography. According to the analysis results, ...